Ingredients
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1/3 of a 16oz package dried rice noodles
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3 tablespoons oil
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1 cup firm tofu, diced
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2 eggs, beaten
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3 tablespoons peanuts, chopped
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1/2 cup chives or 1/2 cup spring onion, tops cut into 1 inch pieces
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2 cups bean sprouts
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1/2 cup chicken, sliced thin
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1 lime, cut into wedges
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1 teaspoon dried crushed red pepper flakes
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1 tablespoon sugar
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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2 tablespoons ketchup or 2 tablespoons chili sauce
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2 tablespoons tamarind paste, diluted with 2 tablespoons water
Instructions
- Soak noodles in warm water until rubbery, at least 30 minute Drain well.
- While noodles soak, prepare all the other ingredients.
- In a skillet or wok, cook eggs until done, breaking up as they cook. Set aside.
- In same pan, add a little oil and cook chicken, stir-frying until done. Set aside.
- Put 3 Tbs. Oil in wok and heat until hot.
- Add noodles and stir-fry. Noodles will stick together forming a ball. When noodles appear blistered all over,.
- quickly add the tamarind/water mixture, stirring to soften noodles.
- Add all other ingredients; tofu, chicken and eggs, the three sauces, sugar, peanuts and bean sprouts, stir-frying for 2 minute.
- Turn off heat.
- Add chives and mix well.
- Serve adding more bean sprouts, peanuts, sugar, dried chilies and squeeze lime wedges over to taste. (opt).